Cook’s notes: I made this for a friend’s birthday party, and it turned out quite well. The author, Lauren Keating, notes that ground chicken has a “delicate flavor [that] allows the salsa and beans to take center-stage.” I used mild salsa instead of hot and plain olive oil (not chili oil) and added lots of black olives.
To save time, I doubled the recipe for the filling (1 onion, 4 cloves garlic, 2 lbs. ground chicken, 4 Tablespoons taco seasonings, 2 cans beans, and 2 cups salsa) and cooked the mixture in a Dutch oven on the stovetop. For the casserole, I used the same amount of chips originally called for but added extra filling to fill the pan to the top. About 3/4 of this mixture went into the pan. The leftover filling was delicious not baked but eaten in a bowl like chili.
Penzeys makes taco seasoning just for chicken tacos. Highly recommended.
I would definitely make this again, and topping the casserole with guacamole is a great idea.
Source: Adapted from the Healthy. Delicious. blog